FRIED EGG, ASPARAGUS CRIMINI SURCHOIX DE CHEVRE RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 degrees. Rinse asparagus leaving small water droplets clinging to stalks. Using a glass dish, coat asparagus well all over with about one and a half tablespoons olive oil, a generous pinch of kosher salt and a good pinch of cracked black pepper, mix together well. Roast asparagus in oven until tender done about fifteen minutes, remove asparagus from oven and when cool to touch cut stalks on an angle about a half to three-quarter inch bite size. Heat a medium saute pan, pour in enough olive oil to cover bottom of pan, approximately, one and a half to two tablespoons. Drop mushrooms evenly around pan and cook on medium high heat without disturbing for about three and a half minutes until beginning to brown, then shake pan to cook evenly sauteing another three to four minutes. Sprinkle in 1 teaspoon chopped fresh thyme a large pinch of kosher salt and a small pinch of cracked black pepper. Tilt the cooked, seasoned mushrooms into the bowl of roasted, chopped asparagus, stir gently. Arrange the asparagus mushroom salad creating an outer circle all around on each plate. Evenly place coarse broken pieces of the Sur Choix Chevre cheese tucking in around the vegetables. Heat nonstick saute pan, melt 1 tablespoon butter, slide in a whole egg and fry, covering with a lid for the last minute until done, sprinkle with a bit of salt and pepper. Immediately transfer the fried egg to the center of the plate surrounded by the arranged asparagus and mushrooms, sprinkle fresh chopped parsley and thyme over the egg and ingredients over the plate.